-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
150
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Salad
- Allergens:
- Seasons:All
- Cuisines:
- Courses:dairyfree,quickeasy
Recipe Description
A smoky and flavorful roasted pepper salad, a perfect summer dish that brings the essence of the garden to your table.
Ingredients
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of balsamic vinegar
- Salt and pepper to taste
- A handful of fresh parsley, chopped
Steps:
- Preheat the oven to 475°F (240°C).
- Place whole peppers on a baking sheet and roast for 25-30 minutes, until the skins blister and char.
- Remove peppers from the oven and place them in a bowl. Cover with plastic wrap and allow to cool for about 15 minutes.
- Once the peppers are cool enough to handle, peel off the skins and remove the seeds. Cut the peppers into strips.
- In a mixing bowl, combine roasted peppers, garlic, olive oil, balsamic vinegar, salt, and pepper.
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